This is my absolute favorite way to make Mexican rice. I never use any other method, other than not usually measuring anything.
Reposted for Examiner.com.
1 cup long grain white rice
drizzle of canola or vegetable oil
2 cups chicken broth
1 small (15 oz) can diced tomatoes 1 t cumin
salt and pepper to taste
In a large frying with a tight fitting lid, heat oil til very hot over medium heat. Saute rice in oil til it starts to brown (be careful not to burn). Add chicken broth and the rest. Reduce heat to low; cover and cook 20-25 minutes.
Do not stir or lift the lid while rice cooks.
Remove pan from heat and let rice rest while cooking other dishes. Fluff and serve.